Serves: 5
Total Calories: 224

2 1/2 cups flour
2 teaspoons or 1 package dry yeast
2 tablespoons honey
2 1/2 cups warm water (110°-120°F)

Combine all ingredients in a quart glass jar or other non-metallic holder or bowl for up to a week. Make sure the lid is on loose. Beware, this mixture will foam up almost immediately as the yeast and honey (sugar) react together. It will settle down within the hour, if warm. If it is cool when mixed then let it sit in a sink until it stops foaming when it warms up. I have cleaned up many “foaming starters”. After the starter gets settled in, then keep it warm while it ferments, giving off this wonderful aroma.

It is important to understand that if the starter is not used often, that some of it needs to be thrown away and a new equal mixture of flour and water has to be added to the remaining starter so it can keep “living”. Toss a cup, add a cup.

The starter can be slowed down or stopped by keeping it cold or freezing. When ready to use then bring it up to room or a warm temperature so it will be active.

Nutritional Facts:

Serves: 5
Total Calories: 224
Calories from Fat: 0

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Log Cabin Grub Sourdough Bread
Pecan Corn Bread
Paul’s Best Beer Bread
Kraut ‘n Beef Stuffed Bread
Dave’s Jalapeno, Garlic, and Cheddar Sourdough Bread
Jalapeno Garlic Cheese Bread
Civil War Cornbread
Dave’s Garlic and Cheddar Buttermilk Biscuits
Rosemary French Bread
Injun Fry Bread
Sourdough Scratch Start
Cast & Fire’s Sourdough Loaves (buns)
Camp (Homemade) Pasta
Dutch Pita Bread
Jalapeno Beer Bread
Wintu Fry Bread
Cast and Fire’s Sourdough Starter